Archive for In The Kitchen

Kombucha, Second Brew

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Pour the fermented kombucha (finished first brew) into jars,always leave a few cups left in your continual brewing.

Add any juice, herbs, or fruit you may want to use as flavoring, leaving about an inch of head room in each Jar.

I add 1 tablespoons of organic sugar to promote more fizz like soda.

Place lid and let sit in room temperature for 24hrs.

Once 2nd brewing is over you can strain and add to bottles and refrigerate. Refrigerate to stop fermentation and carbonation.

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Feeding the mother:

1.Remake the Tea Base to feed the mother: Boil water and add tea bags. Remove from heat, remove tea bags, and stir in the sugar. Then allow to reach room temperature. Once cooled poor into you continuous brewer to feed the mother.

 

2. You can now start doing the second brewing every other day. Repeat steps 1 and 2 everytime you harvest your kombucha.

 

3. If you need a break, you can let the mother sit in the reserved tea for a few days and for an elongated rest move the jar to the refrigerator to make her hibernate.

 

Find out more about Kombucha:

Why Kombucha?

Kombucha, First Brew

 

To Your Health!!

Kombucha, First Brew

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You will need:

1 gallon spring or filtered water

1 cup sugar

6 bags black tea (or 2 tablespoons loose tea)

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– Black tea consists of fermented tea leaves and has traditionally been used to brew kombucha. Black tea will maintain the most consistent pH level. it is important to avoid black teas that contain oils such as Earl Grey tea, chai tea, and flavored teas.

( you can make less then a gallon by doing a per quart of water mix by adding 1/4 cup sugar and 2 tea bags, 4 quarts = 1 gallon)

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2 cups starter tea from last batch of kombucha

1 scoby per fermentation jar

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Equipment needed to start and have continuous brewing:

Stock pot

1-gallon glass jar with spout

clean cotton cloth

string

PH strips (optional)

Note: Use glass and plastic, Avoid prolonged contact between the kombucha and metal both during and after brewing it can affect the flavor of your kombucha and weaken the scoby over time.

 

1. Make the Tea Base: Boil water and add tea bags. Remove from heat, remove tea bags, and stir in the sugar. Then allow to reach room temperature.

 

2. Add brewed tea, started tea, and scabby to glass jar

 

3. Cover with cloth and tie off with string or large rubber band

 

4. let brew for up to 7 days : Keep the jar at room temperature, out of direct sunlight, and safe from too much movement. Check the kombucha and the scoby periodically. Taste daily to find the right balance of sweet and tangy. Using PH strips to find a balance of less then 4.0 can also be helpful.

Note: For me the first brew starting with a new jar took 3 days after that point my first brew only needs 1 day.

Find out more about Kombucha:

Why Kombucha?

Kombucha, 2nd Brew

Why Kombucha?

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Kombucha is a fermented drink of sweetened black tea. It is produced by fermenting the tea using a symbiotic colony of bacteria and yeast, or “SCOBY”. It’s very close cousins to the mother used to make vinegar. The scoby bacteria and yeast eat most of the sugar in the tea, the finished product is a refreshingly fizzy, slightly sour fermented  beverage that is relatively low in calories.

Why drink Kombucha, my reasons?

1 — Detoxification

Detoxification produces healthy livers and aides cancer prevention. One of kombucha’s greatest health benefits is its ability to detox the body.

2 — Joint Care

Kombucha contains glucosamines, a strong preventive and treatment all forms of arthritis.

3 — Aids Digestion and Gut Health

Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage.

To find out how to start making your own Kombucha:

Kombucha, First Brew

Kombucha, 2nd Brew

Here are a few articles on the health benefits of kombucha:

http://www.kombu.de/val-gwf.htm

http://www.gaiaresearch.co.za/kombucha.html

http://www.acupuncture.com/herbs/kombucha1.htm